Dahi Vada

DAHI VADA

This recipe is very popular in all over India. Different region have their own variations to this recipe. For example some serves spicy with mustard tempered with curry leaves and coriander leaves, and some where they add sugar to the curd. Jain and Marwari people add moong dal for the vadas and where as others use urad dal. The vadas can be made a day in advance and refrigerated. Soak them in hot water and drain them. Pour bitten curd on the top before serving.

Me personally I like two varieties. One is South Indian style sweeter one with top of mint chutney, Tamarind chutney and garnished with sev which I had in Chennai. Another eastern style a bit medium spicy,garnished with fried green chilly, mustard seeds and curry leaf which I had in Cuttack. As you can see the image I have not garnished anything. You can follow according to your choice. Below recipe is similar to South Indian style.

S.NO	INGREDIENTS	QTY	UNIT
1	Urad dal (Soaked for 4-5 hours)	200	kg
2	Green chilly	2	No’s
3	Refined Oil	For frying
4	Cooking soda	a	Pinch
5	Fine Chopped ginger	1	Small piece
6	Salt	To taste
7	Beaten curd with sugar(Sweet lassi)	200	ml
8	Tamarind chutney(Optional)	For garnish
9	Mint Chutney	For garnish
10	Sev	For garnish

METHOD:

* Wash and drain the Urad dal.

* Take Urad dal, Ginger, Green chilies in a food mixer. Add Salt accordingly. Make in to a paste.

* Mix Cooking soda, Mix it thoroughly until it become fluffy and light.

* Wet your hands and take small amount of batter in your palm and shape it in to one diameter. Deep fry in hot oil on a slow flame till vadas are in golden brown in colour.

 * Drain on absorbent paper.

* Soak the vadas in light warm water for about 45 minutes.

* Drain and squeeze out the excess water.

* Arrange the vadas in individual bowl, Pour sweet lassi on the top.

* Garnish with mint chutney, tamarind chutney sev. (Here I have garnish only with Coriander leaves and roasted papad)

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